Roasted Grape And Ricotta Toasts Food

ROASTED GRAPE CROSTINI

Steps:

• Preheat the oven to 425℉
• Add the grapes, olive oil, salt, and thyme to a rimmed baking sheet and toss to coat.
• Roast the grapes for about 30 minutes, or until they are blistered and bubbling. Remove from the oven and let cool while you prepare the crostini.
• Toast the bread to your desired level of toastiness, then spread the same amount of ricotta on each slice and sprinkle with a pinch of salt.
• Top with the grapes, then drizzle with honey and spring with salt (if desired) and serve immediately.
• Store leftovers in an airtight container in the fridge for up to 4 days.

KIDS CAN MAKE: RICOTTA, BLUEBERRY AND GRAPE TOASTS

Steps:

• Heat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet, and toast until lightly browned and fragrant, about 5 minutes; transfer to a small bowl, and set aside.
• Toss the grapes, blueberries, honey and lemon juice in a medium bowl. Stir together the ricotta and lemon zest in a small bowl.
• Dividing evenly, spread the 4 baguette halves with the butter. Transfer to the rimmed baking sheet, and toast until lightly browned and crisp, 5 to 7 minutes.
• Sprinkle the toasted halves with a pinch of salt and a bit of pepper, and spread each with 2 tablespoons of the ricotta mixture. Put each half on an individual serving plate, drizzle with honey, top with a generous 1/4 cup of the fruit mixture and sprinkle with 1 tablespoon of the toasted almonds. Serve with more honey on the side.

BLISTERED GRAPES WITH HONEY AND RICOTTA

Steps:

• Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
• Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.